Honey Pine Nut Coffee Cake
Indulge in the rustic charm of this Honey Pine Nut Coffee Cake—a moist, tender cake infused with the natural sweetness of honey and topped with a delightful medley of crunchy pine nuts and fragrant cinnamon-sugar. Perfectly balanced with rich sour cream and a buttery base, each bite offers a comforting harmony of earthy and sweet flavors. This easy-to-make coffee cake comes together in just over an hour, making it ideal for brunch gatherings, afternoon tea, or a simple homemade dessert. With its golden exterior and subtle nutty undertones, this Honey Pine Nut Coffee Cake is sure to become a timeless favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups honey
- 3 pieces large eggs
- 1 teaspoons vanilla extract
- 1 cups sour cream
- 0.5 cups pine nuts
- 0.25 cups brown sugar
- 1 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and honey together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
On low speed, alternately add the dry ingredients and the sour cream to the wet ingredients, starting and ending with the dry mixture. Mix just until combined—do not overmix.
In a small bowl, mix the brown sugar and ground cinnamon together.
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture and half of the pine nuts evenly on top.
Add the remaining batter on top, spreading it evenly, and then sprinkle with the remaining cinnamon-sugar mixture and pine nuts.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
4183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.6 g | 325% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 451.1 g | 164% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 251.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 533 mg | 41% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
